This recipe is easy, relatively quick and a perfect pairing for pork, roast turkey or even just a pile of mashed potatoes! The sweet and tart of the glaze combined with crispy pancetta and perfectly firm Brussels will make this a favorite with your family and friends.
Step 1 -
Preheat broiler on high and move the oven rack to it’s the highest level.
Step 2 -
Add pancetta to a cast iron and turn on the heat to medium/high to render the fat until the pancetta is crispy about 7 minutes. Stir occasionally for even browning.
Step 3 -
While the pancetta is cooking, in a small bowl, combine maple syrup, sherry, and fish sauce to create a glaze.
Step 4 -
Remove pancetta to a plate, retaining the fat in the pan.
Step 5 -
Turn the cast iron to high heat, adding a little bit more oil to the pancetta fat if needed to ensure an even layer of fat in the pan.
Step 6 -
When the oil is hot (just a few seconds), place the Brussels sprouts, flat side down in the oil. Make sure not to overlap as you want one even layer.
Step 7 -
Cook on high heat for about 2–3 minutes until golden brown on the flat side, do not stir.
Step 8 -
Pop them under the broiler to brown the top side.
Step 9 -
Cook 2–4 minutes, depending on size, until golden brown.
Step 10 -
Remove the cast iron from the oven (use an oven mitt!) and back to the stove on medium-high heat.
Step 11 -
Immediately pour glaze over Brussels, and reduce liquid while stirring for about 1–2 minutes until caramelized.
Step 12 -
Add pancetta, Kissed by Binchotan Japanese Chile Blend and salt to taste.
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